hCG Diet Roasted Beef & Apple Skewers

by In Main Meals Tagged , , ,
Advanced Weight Loss Beef Recipes

Ingredients:

·       100 grams of lean beef, diced

·       ¼ onion petals

·       1 apple, diced

·       1 tablespoon Bragg’s liquid aminos

·       3 tablespoons apple cider vinegar

·       ½ cup beef broth

·       Pinch of stevia

 Directions:

Marinate beef in vinegar, broth and spices. After marinating, arrange it on skewers with onion petals and apple. Barbecue until cooked through, basting frequently with the remaining marinade. Heat the remaining marinade until thick and use it as a dipping sauce.

hCG Diet Mexican Omelette Bake

by In Breakfast, Main Meals, Recipes Tagged , , ,

A hearty family brekkie 🙂

Ingredients:

·       2 Eggs

·       6 Egg Whites

·       3 tbsp vegetable broth

·       2 cups diced leeks

·       3 stalks chopped green onions

·       2 tbsp canned diced tomatoes

·       1 tsp smoked paprika

·       1/2 tsp garlic powder

·       1/2 tsp chipotle chili powder

·       1/4 tsp cayenne pepper

·       1/4 tsp dried oregano

·       3/4 tsp salt

·       2 tbsp freshly chopped parsley

·       1/2 cup button mushrooms cleaned, stemmed and chopped

 Directions:

Preheat oven to 375 degrees F. Add vegetable broth to an 8-inch ovenproof skillet over medium heat.

Add leeks and green onion (add mushrooms for AP now), cooking until softened, approximately 3 to 4 minutes.

Add tomatoes, smoked paprika, garlic powder, chipotle chili powder, cayenne pepper, dried oregano, salt and fresh parsley. Cook for 1 minute, stirring occasionally. In a medium bowl, whisk eggs and egg whites together. Pour eggs over onion and leek mixture. Cook without stirring for 2 minutes. Gently stir. Cook for another minute without stirring. Bake for 8 to 10 minutes until firm or set throughout. Cool for 5 minutes in pan. Cut into 6 wedges. Serve warm.

Try this Mushroom Meatza…Yummy

by In Main Meals, Recipes Tagged , , ,

INGREDIENTS:

100g ground chicken breast

1/2 cup canned tomatoes

1 tsp dried basil

1/2 tsp garlic minced

1 tbsp onion chopped fine

1/2 tsp ground black pepper

1.5 tsp salt

1 tbsp chicken broth

1/4 tsp salt

1 cup mushrooms

1 Sliced Pepper

1/4 tsp salt

1/4 tsp black pepper

2 tsp nutritional yeast

DIRECTIONS

Begin by making pizza sauce: Add 1 tbsp chicken broth, minced garlic and onions to a small pan and sauté until the garlic begins to brown.

Add the canned tomatoes, basil, 1/4 tsp black pepper and 1/2 tsp salt to the pan. Bring to a boil.

Boil for 3-5 minutes or until slightly thick. Remove from heat and puree. Set aside.

Add 4 Tablespoons water to a large pan along with the onion slices. Cook over medium heat, stirring occasionally until the water has evaporated and the onions are beginning to brown on the bottom of the pan (about 8 minutes). Add another 4 tablespoons of water to the pan and let it cook off again, stirring occasionally. The onions should be nicely browned and caramelized.

Add the mushrooms and 1/4 cup more water to the pan and sauté until all the liquid has been absorbed. Add salt to the mix and set aside.

In a large bowl, mix ground chicken and salt. Press chicken mix into an 20cm pizza pan. Cover with plastic wrap and press again or use a rolling pin to make the chicken as flat and even as possible. Remove the plastic wrap.

Bake the chicken crust in a 200̊C oven for 20 minutes, chicken crust will begin to brown.

Remove from the oven and spread pizza sauce over chicken crust, leaving ½ cm gap around the edges.

Distribute the mushroom and onion mix evenly on top of sauce.

Return the pizza to the oven for another 5 minutes. Remove and sprinkle with nutritional yeast, serve while hot!

hCG Diet Mongolian Beef and Spring Onion Recipe

by In Main Meals Tagged , , , , ,
Mongolian Beef and Spring Onions

Ingredients

Decrease Serving4Increase ServingAdjustOriginal recipe yields 4 servingsIngredient Checklist

  • 2 teaspoons coconut oil
  • 1 tablespoon finely chopped garlic
  • ½ teaspoon grated fresh ginger root
  • ½ cup soy sauce
  • ½ cup water
  • ⅔ cup dark brown sugar
  • 500gms lean beef flank steak, sliced 1/4 inch thick on the diagonal
  • Arrowroot to thicken
  • 2 bunches green onions, cut in 2-inch lengths

Ingredients

  • Step 1 Heat 2 teaspoons of oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
  • Step 2
  • Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
  • Step 3
  • Heat the further oil in a deep-sided skillet or wok to (190 degrees C).
  • Step 4
  • Drop beef into the hot coconut oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
  • Step 5
  • Pour off excess oil from skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce with a bit of arrowroot to thicken. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

hCG Asian pan fried Barramunda with Bok Choy

by In Main Meals, Uncategorized Tagged , , ,
Pan Fried Barramundi with Bok Choy and Vinaigrette

or an Asian-inspired seafood dish, try this succulent Pan Fried Barramundi served with Bok Choy and Vinaigrette

Ingredients Asian Vinaigrette

Asian Vinigarette

1 tbsp light soy sauce 1 tbsp fish sauce 2 tbsp Chinkiang vinegar juice of half a lime 1 tbsp mirin 4 birds eye chillies, finely diced 1 long green chilli, finely diced 2 cloves garlic, finely chopped 4 coriander stems, finely chopped 2 slices ginger 2 spring onions,

Shiitake Mushrooms

finely sliced Shiitake mushrooms 100g shiitake mushrooms, quartered 1 tbsp coconut oil

Fish

Barramundi 4 x 250g fillets of barramundi, skin on 2 tbsp coconut oil

Bok Choy

Braised Bok Choy 2 tbsp coconut oil 4 bunches bok choy, outer leaves removed, halved lengthways 3 slices ginger 3 tbsp light soy sauce

To serve bean sprouts long red chilli, finely sliced coriander leaves salt and pepper, to seaso

Steps:

  • For the Asian Vinaigrette, place all ingredients and 2 tablespoons of water in a small bowl and stir well to combine. Season to taste and set aside.
  • For the Shiitake Mushrooms, heat coconut oil in a large frypan over high heat. Add mushrooms and cook, stirring occasionally, until golden and tender. Season, remove from heat and set aside in the pan to keep warm.
  • For the Barramundi, season the barramundi fillets with salt and pepper on both sides. Heat a large frypan over a medium heat. Fry the barramundi, skin side down, until the skin is crispy, about 2-3 minutes. Turn the fillets over and fry until just cooked through, about 1-2 minutes. Remove from pan and set aside on a warm plate.
  • For the Braised Bok Choy, heat a large frypan over medium heat. Add coconut oil and place bok choy, cut side down, in the pan. Cook until caramelised, about 1-2 minutes. Turn the bok choy over, add the sliced ginger and soy sauce to the pan with a little water if necessary. Cover and steam until tender and liquid has evaporated, about 2-3 minutes.
  • To serve, remove ginger slices from Asian Vinaigrette and discard. Place bean sprouts in a pile on each plate. Arrange 2 bok choy halves and a few quarters of Shiitake Mushroom next to the bean sprouts. Place a piece of the Barramundi on top of the bean sprouts. Garnish with red chilli and coriander leaves. Serve immediately with the Vinaigrette on the side.

HCG Phase 2 3 and 4 Spicy Buffalo and Asparagus with Miracle Noodles

by In Main Meals Tagged , , , , ,
HCG Phase 3 - Spicy Buffalo and Asparagus with Miracle Noodles

Minutes to Prepare: 30 Minutes

to Cook: 10 minutes

Number of Servings: 1

Ingredients

  • 100 grams beef tenderloin
  • 1/4 cup diced onions
  • .5 tbs chopped garlic
  • 2 tsp graded fresh ginger
  • 1 cup blanketed slivered asparagus
  • 1/4 cup homemade or low sodium chicken broth
  • 1 tbs low sodium soy sauce
  • 1/4 tsp red pepper chili flake
  • .5 tsp toasted sesame seeds
  • 1 tbs fresh chopped basil or cilantro
  • 1 tsp coconut oil
  • 1 bag of angel hair Miracle Noodles

Directions

Put on a pot of water so it will be boiling by the time you are ready to cook them.

Heat up a 14-inch non-stick saute pan add 1 tsp coconut oil. Saute the meat until it starts browning on both sides then add the onion saute until softened. Add the garlic and ginger and stir in the sesame seeds. Add the chicken broth and soy sauce bring it up to a high simmer and add the prepped Miracle Noodles as described below. Sprinkle with chili flake and stir some more. Ad entire mixture to bowl and serve hot.

Prep the Miracle Noodles (boil for 1 minute, then drained, rinsed and pat dry)

Number of Servings: 1

hCG Diet Phase 2 and 3 Orange Mousse

by In Deserts Tagged , , , ,
INGREDIENTS

1  raised egg white
1 orange puréed
1-2 scoops powdered stevia
2 scoops stevia liquid 1/32 per scoop
1/4 tsp vanilla

INSTRUCTIONS

  1. Blend all the ingredients EXCEPT the egg white.
  2. Beat the egg white till it forms stiff peaks.
  3. Gently fold in ¾ of the orange purée till combined.
  4. Pour the remaining orange purée in the bottom of a serving dish, layer the orange mousse mixture on top.
  5. Eat or freeze and enjoy after frozen.

hCG Diet tasty Beef Stew

by In Main Meals Tagged , , , ,
Image result for hcg beef stew
  • 100 grams of lean steak, chopped into small pieces
  • 2 cloves garlic, minced
  • 1 tsp. onion powder
  • 1 ¼ cups celery, chopped into small pieces
  • 1 ¼ cups beef broth
  • Cayenne pepper to taste
  • Salt and pepper to taste
  • 1 bay leaf

Directions:

  • In a medium or large saucepan, brown beef and garlic in a saucepan using a small amount of broth.
  • Add spices, remainder of broth, vegetables and seasonings and bring to a boil.
  • Season with salt, pepper and cayenne pepper to taste.
  • Reduce heat and simmer for 45 to 50 minutes or until beef is tender.
  • Add extra water if water level drops too low during cooking.
  • Remove bay leaf and serve while still hot with 1 melba toast (optional).

hCG Diet Spearmint Glazed Chicken

by In Main Meals Tagged , , , ,
Honey Mint Grilled Chicken
  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Marinating time: 30 minutes
  • Yield: Serves 6

INGREDIENTS

  • 1/4 cup white vinegar
  • 1/4 cup coconut oil
  • 1 chicken, cut into parts after removing skin
  • Salt
  • Freshly ground black pepper
  • 1/2 cup RAW ORGANIC HONEY
  • 2-3 tablespoons water
  • 1/2 cup chopped fresh spearmint (or 2 tablespoons dried spearmint)

METHOD

1 Marinate the chicken: Place chicken pieces in a bowl after removing skin. Mix vinegar with oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour.

2 Make honey spearmint glaze: In a small bowl mix honey, spearmint, and just enough water for a good basting consistency. Set aside for glazing the chicken.

3 Grill the chicken: Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill. Cook for approximately 25-40 minutes, covered, turning every 7 or 8 minutes.

4 Baste with the glaze: For the last 5-10 minutes of cooking, baste all sides with the honey spearmint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast

Note that although the breast pieces are bigger, they may finish cooking earlier than thighs.

hCG Poppy Seed Spinach and Chicken Salad

by In Main Meals, Salads & Dressings Tagged , , , , ,
INGREDIENTS

198.45 g chicken breast (100g per) boneless, skinless
2 Tbsp lemon juice
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp dried parsley
1/8 tsp black pepper
4 Tbsp Poppy seeds added to your favourite hCG lemon based salad dressing
150 cl baby spinach
187 1/2 ml Clementine segments, chopped fine

INSTRUCTIONS

  1. Dip the chicken breasts in lemon juice and let sit in the juice for 2-3 minutes.
  2. Sprinkle the chicken breasts with onion powder, salt, parsley and pepper.
  3. Grill the seasoned chicken for 5-6 minutes on each side or until fully cooked. Dice into bite-sized pieces. I like mine small for this one.
  4. In a large bowl, toss spinach, clementines and dressing together.
  5. Divide the salad between two bowls and top with grilled chicken pieces.

RECIPE NOTES

Marinate the chicken in 2 tablespoons of the lemon poppy seed dressing overnight rather than seasoning it with the lemon juice and herbs.

Apple slices are a good substitute for clementine segments